Pork and Green Chili Stew

Tender pork, green chilies and hominy have roots in Southwestern cuisine but help bring the heat to the Midwest for those long winter nights. An easily adaptable stew, it's ready in 4 hours if cooked on high in a slow cooker, or in 8 hours if cooked low and slow. —Paul Sedillo, Plainfield, Illinois

Directions

In a large skillet, brown pork and onion in oil in batches. Sprinkle with salt and pepper. Transfer to a 4-qt. slow cooker.

Stir in the potatoes, water, hominy, chilies, tapioca, garlic, oregano and cumin. Cover and cook on low for 7-9 hours or until meat is tender, stirring in cilantro during the last 30 minutes of cooking. Serve with sour cream if desired.

My Review

This is not the spicy pork stew that I was hoping it would be. My family didn't mind it but I will tweak the season more the next time we make it.

lolohiser

Sep 14, 2014

Was very bland. I have other pork stews that are better.

id3253

Sep 15, 2013

the whole family loved this version of posole, next time I'm adding more hominy! Also always use broth, instead of water

IceeKungFu

May 15, 2013

I doubled the recipe and added 2 TBS of Cumin and Mexican oregano and got raves. The only thing that was a bit off putting is the color of the stew. Once people got over the color and tasted the stew it went very quickly.

yoyo1198

Dec 22, 2012

I have made this recipe many, many times. Instead of the water, use chicken broth. I also double the amount of cumin and substitute corn for the hominy.

sedillp

Jan 24, 2012

My Recipe was modified when published. In the original I specify to use one can of mild chilies and one of hot. Two cans of hot if you like a real kick. The other modification was I use Tenderloin vs Butt.

ophelia82

Jan 23, 2012

I made it as directed and tasted it when it was almost done and it was very bland. I ended up adding another 2 cans of green chiles and 4 chicken bouillon cubes. After adding those things it was perfect.